Holiday Rice Pilaf

When the oven is jam-packed with your holiday fixings, this stovetop pilaf will be a godsend.

Ingredients

1 tablespoon stick margarine

3 cups sliced mushrooms (about 8 ounces)

1 cup chopped red bell pepper

3/4 cup sliced green onions

2 garlic cloves, minced

1/2 teaspoon salt

3 (10 1/2-ounce) cans low-salt chicken broth

1 (12-ounce) package wild rice blend (such as Uncle Ben's)

1/3 cup chopped pecans, toasted

Nutritional Information

Calories 121

Caloriesfromfat 23%

Fat 3.1g

Satfat 0.4g

Monofat 1.6g

Polyfat 0.9g

Protein 3.6g

Carbohydrate 20.7g

Fiber 1.2g

Cholesterol 0.0mg

Iron 0.7mg

Sodium 232mg

Calcium 15mg

Calories 121

Caloriesfromfat 23%

Fat 3.1g

Satfat 0.4g

Monofat 1.6g

Polyfat 0.9g

Protein 3.6g

Carbohydrate 20.7g

Fiber 1.2g

Cholesterol 0.0mg

Iron 0.7mg

Sodium 232mg

Calcium 15mg

How to Make It

Step 1

Melt margarine in a large nonstick skillet over medium-high heat. Add mushrooms, bell pepper, onions, and garlic; sauté 5 minutes or until vegetables are tender. Set aside; keep warm.

Step 2

Combine salt and broth in a large saucepan; bring to a boil. Add rice; cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Stir in mushroom mixture; cook 1 minute or until thoroughly heated. Stir in pecans.